iklan 336x280 atas



INGREDIENTS

  • 1 pound Spaghetti
  • 2 tablespoons Sea salt
  • 2 tablespoons Extra virgin olive oil
  • 4 ounces Pancetta , thinly sliced or diced
  • 1 cup Pecorino Romano, grated
  • 3 Eggs
  • 1 cup Frozen English peas, thawed
  • Pepper to taste

INSTRUCTIONS

  • Add olive oil to a dutch oven or deep skillet and cook the pancetta over medium-high heat until it is crisp.
  • Set pancetta aside and pour off the oil from the pot saving about 3 tablespoons to add back (if you don't have 3 tablespoons you can add more olive oil to equal 3 tablespoons).
  • In a bowl whisk together the eggs and pecorino Romano cheese.
  • Cook your spaghetti, according to package instructions, in water that has been salted. When it is cooked to a perfect al dente use a heat-proof measuring cup to reserve 1 cup of pasta water before draining the pasta.
  • Add the reserved oil back to your dutch oven and heat it over medium heat.
  • Once the oil is warm add your cooked and drained pasta, then slowly pour the egg mixture over it stirring and turning the pasta to coat it. If it becomes a little dry add the pasta water, a small amount at a time, to loosen the pasta up.
  • Add your pancetta, and English peas, and toss together until the peas are warmed through.
  • Serve with a little extra pecorino Romano, and add freshly cracked black pepper to taste.
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300x600



INGREDIENTS

  • 1 pound Spaghetti
  • 2 tablespoons Sea salt
  • 2 tablespoons Extra virgin olive oil
  • 4 ounces Pancetta , thinly sliced or diced
  • 1 cup Pecorino Romano, grated
  • 3 Eggs
  • 1 cup Frozen English peas, thawed
  • Pepper to taste

INSTRUCTIONS

  • Add olive oil to a dutch oven or deep skillet and cook the pancetta over medium-high heat until it is crisp.
  • Set pancetta aside and pour off the oil from the pot saving about 3 tablespoons to add back (if you don't have 3 tablespoons you can add more olive oil to equal 3 tablespoons).
  • In a bowl whisk together the eggs and pecorino Romano cheese.
  • Cook your spaghetti, according to package instructions, in water that has been salted. When it is cooked to a perfect al dente use a heat-proof measuring cup to reserve 1 cup of pasta water before draining the pasta.
  • Add the reserved oil back to your dutch oven and heat it over medium heat.
  • Once the oil is warm add your cooked and drained pasta, then slowly pour the egg mixture over it stirring and turning the pasta to coat it. If it becomes a little dry add the pasta water, a small amount at a time, to loosen the pasta up.
  • Add your pancetta, and English peas, and toss together until the peas are warmed through.
  • Serve with a little extra pecorino Romano, and add freshly cracked black pepper to taste.
336x280